These oatmeal raisin cookies are a classic and the only one you need. Hints of cinnamon and nutmeg put these oatmeal cookies above the rest!
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There are a few classic cookie recipes everyone needs in their collection. These oatmeal raisin cookies are one! There is a wide variety of oatmeal cookies out there, but this is the one I keep turning to again and again.
About this Recipe
The first time I made this recipe was over 12 years ago for a coworker who won a game we played and the prize was a batch of homemade cookies. She request oatmeal raisin and so I set out to find the best recipe I could! These remain our favorite to this day.
Ingredients for this Recipe
Below is a list of ingredients you need to make these oatmeal cookies:
Grocery List for Oatmeal Raisin Cookies:
- Rolled Oats
- Baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Spices (ground cinnamon and nutmeg)
- Walnuts (optional)
Click here or scroll to the bottom of this post for the full recipe ingredients and instructions.
How to Make Oatmeal Raisin Cookies
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make oatmeal raisin cookies. The general steps are as follows:
- Preheat oven to 350°F. Line cookie sheet with parchment paper.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla until light and fluffy.
- In a medium bowl whisk flour, baking soda, salt, cinnamon and nutmeg.
- Add dry ingredients to butter mixture, stirring until just combined.
- Stir in rolled oats, raisins and walnuts (if desired).
- Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.
- Bake for 10 to 12 minutes or until edges are lightly browned.
Chocolate chips: These oatmeal cookies include raisins, of course, but if you have a picky eater who doesn't like raisins, stir in some chocolate chips instead! We have even made these with butterscotch chips!
Nuts: I love the addition of chopped walnuts in my oatmeal raisin cookies, but they are optional and can be omitted for any nut allergies or dislikes.
Spices: We include ground cinnamon and a pinch of nutmeg in our cookies. You can alter the amount of spices to your liking.
Tips for Making the Best Cookies
- Rotate the pan to ensure even baking. You can rotate the pan at the halfway time, or do what I do and rotate it for the last 2 minutes. This helps the cookies in the front bake as much as the cookies in the back of the oven.
- Do not over mix the dough. If you want tough cookies every time, then by all means mix the heck out of it!
- Use a medium sized cookie scoop for ease of scooping dough balls and to ensure even sizes.
- If you have extra time, you can soak the raisins in egg and vanilla mixture for 1 hour before adding to butter mixture to allow them to plump up. I never have time to do this, but it's an option!
Your Questions Answered
Why do some people hate oatmeal and raisin together in cookies?
Funny enough, this is a common question. Some people do not like the texture of raisins in their cookies. And, obviously, many people just do not like raisins. But, this oatmeal cookie recipe is solid so if it's only raisins you don't like, sub them with chocolate chips!
Are oatmeal raisin cookies good for you?
Because of the oatmeal in the cookies, there is some nutritional benefit in these more than regular chocolate chip cookies. But, most cookies have too much fat and sugar to consider them healthy.
Why do my oatmeal cookies taste dry?
Try not to over bake your cookies or they will taste dry. Also make sure you are fluffing your flour before measuring as too much flour will turn out a dry cookie.
Storage and Leftovers
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze: Oatmeal raisin cookies freeze very well. Place cookies in a freezer bag for up to 1 month.
Thaw: Remove frozen baked cookies from freezer 30 minutes before serving.
Make-ahead refrigerator: This oatmeal cookie dough can be made 5 days in advance and kept in the fridge. When ready to bake, scoop dough balls directly onto cookie sheet.
Make-ahead freezer: You can make the cookie dough balls in advance and store in the freezer until ready to bake. Scoop dough balls onto a large baking sheet and freeze for 20 minutes in a single layer. Transfer to freezer bag and keep in the freezer up to 1 month. When ready to bake, place frozen dough balls directly onto baking sheet, no need to thaw. You may need to bake additional minutes when baking from frozen.
More Oatmeal Cookie Recipes
- Oatmeal Cream Pies
- No Bake Cookies
- Oatmeal Lemon Cream Bars
- Chocolate Chip Oatmeal Cookies
- Oatmeal Butterscotch Cookies
PRINT this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
Photography by Marie Roffey.
This recipe was originally published March 22, 2009 and updated December 2021 with new photos.
Oatmeal Raisin Cookies
- 1 cup butter room temperature
- 1 ½ cups light brown sugar , packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 ¾ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 3 cups rolled oats
- 1 cup raisins
- 1 cup walnuts (optional)
- Preheat oven to 350°. Line cookie sheet with parchment paper.
- In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla until light and fluffy. In a medium bowl whisk flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisins and walnuts (if desired). Drop dough balls about 2 inches apart onto a cookie sheet. (I use my medium sized cookie scoop.)
- Bake for 10 minutes, rotate pan and bake an additional 2 minutes or until edges are lightly browned. Let cool completely on wire rack.
- Nutrition information is an estimate only, based on 1 cookie serving with walnuts.